Pork-Chop-and-Rice Casserole Recipe

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This recipe for Pork-Chop-and-Rice Casserole is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: CASSEROLES

Ingredients:	Ingredients: 4 loin pork chops (1 1/2 lb) 1/2 c chopped onion 1 1/2 c canned beef bouillon, undiluted 1/2 tsp paprika 1 1/2 tsp salt 1/4 tsp saffron 1/8 tsp pepper 1 1/2 c raw regular white rice 2 pimientos, drained & cut into strips

Directions:	Directions: Preheat oven to 350º. Wipe chops with damp paper towels. Slowly hear lg, heavy skillet. In hot skillet, brown chops well - about 10 min on each side. Remove to a 2 qt casserole. Drain all but about 1 T fat from skillet. Add onion; saute until tender - about 5 min. Add bouillon, 1 c water, paprika, salt, saffron, & pepper, mix well. Sprinkle uncooked rice over chops. Pour onion mixtures over all; bake, uncovered, 40 - 50 min. Add pimiento during last 10 min of baking. Chops would be tender & rice fluffy, with most of liquid is absorbed.

Number Of Servings:	Number Of Servings: 4

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Pork-Chop-and-Rice Casserole Recipe

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Category:

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Ingredients:

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Directions:

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